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With the holidays coming up, I’ve been looking for new recipes and having a problem. I really love pumpkin pie, pumpkin break, pumpkin muffins…. Ok, I’m sure you see the pattern here. Pumpkin products are amazingly delicious and I’m missing them these days because I can’t use sugars in my cooking!

With the huge success of the Lemon Cheesecake Popsicles in my house, I used that recipe as a base for my new pumpkin popsicles! In that post, you can see the molds I’m using, etc.

I made these and they worked so well!

What you need:

7-8 oz pumpkin puree (1/2 a regular can of pumpkin)

1 banana

1/4 cup coconut milk

1/3 cup soaked raw cashews

2 tbsp lemon juice

1/8-1/4 tsp cinnamon

dash of ground cloves

dash-1/8 tsp nutmeg

What to do:

Soak the cashews for about an hour ahead of time.

Add everything to the blender. You might want to wait on the spices so you can choose how much you really need for yourself. I tasted as I went along to make sure the mix smelled and tasted like pumpkin pie to me.

If you find your texture is too thick to pour (you definitely want it to be thick, but also pour-able), add more coconut milk.

Pour into molds and freeze. Makes 6-8 popsicles.

It’s that easy! 🙂 Both of us love them and have decided we will need to make these again!